Supper

Emmer, Squash & Clementine Risotto with Pickled Green Chilli

January 02, 2024

Make the most of left-over clementines with this amazing risotto! Or farrotto? Eden Owen-Jones makes a nuttier cousin of risotto using emmer grain and the last of the Christmas clementines. Packed full of great textures and warming flavours, the sweetness of the squash is balanced by the acidity of the citrus and the spicy pickled chilli for a perfect winter dish.

Cracked Wheat Stuffed Red Cabbage

December 15, 2023

Eden Owen-Jones has created a wonderful plant-based centrepiece for Christmas dinner using our cracked wheat from Holland & Barrett. Savoury, nutty and delicious, it goes perfectly with all the trimmings and is delicious smothered in gravy or on its own.

Green Pea & Spinach Dal

December 15, 2023

Daily dal? We've gathered dal recipes for a different dal every day for a fortnight - and there are countless more variations on this nourishing meal of spiced split pulses. . This green pea dal from Martin Hill is the latest addition to our collection; it's rich, indulgent and packed with flavour.

Pilau Mix Mejadra

December 06, 2023

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Mushy Pea, Parsnip & Potato Cakes

November 27, 2023

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Carlin Pea & Chanterelle Ragout

October 10, 2023

Forager Leanne Townsend uses Bold Bean Co's jarred carlin peas in their stock to create this comforting autumn ragout, topped with chanterelles - or oyster mushrooms - to complement the earthy, nutty flavours of carlin peas.

Wholemeal Pizza with Charred Fennel, Green Cabbage & Tofu Cream

October 06, 2023

This brilliant vegan pizza recipe is from Sophie Gordon’s book The Whole Vegetable. The base is made with stone-ground wholemeal spelt flour - for a satisfying texture and subtle nutty flavour - and raised with baking powder instead of yeast, making it quick and easy to throw together.

Shaved Courgette with Fried Chickpeas and Za’atar

September 22, 2023

Abra Berens’ raw courgette salad with crispy chickpeas is perfect for any summer or early autumn feast, pairing well with grilled meat or seasonal vegetables. It’s one of many inspiring recipes in Abra’s brilliant book Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes.

Lentil & Chickpea Lasagne

September 15, 2023

Chef James Taylor's Lentil & Chickpea Lasagne is a perfect meal to introduce children to pulses. Lasagne is a popular and comforting dish that most children are familiar with, encouraging them to eat pulses they may not have tried before.

Baked Beans with Flamingo & Yellow Peas

September 14, 2023

Chef James Taylor is on a mission to get pulses into school meals, using Hodmedod's beans, peas, lentils and chickpeas all this term as part of special Pulses Days in primary schools. Here's his recipe for baked "beans" made with pink and yellow peas from British farms instead of the usual navy beans (mostly from the US and Canada).

21st Century Medieval Pottage

August 18, 2023

This recipe from Linda Duffin blends old and new to create a wonderfully simple and comforting dish. Pottage is a simple vegetable stew, made with whatever was to hand by peasants in Europe. Since most could only afford meat for special occasions, pottage would be enriched and thickened with pulses or grains.

Aubergine Fritters & Brazil Nut Romesco Sauce

August 04, 2023

Martin Hill’s recipe for Aubergine Fritters & Brazil Nut Romesco Sauce makes a wonderful sharing dish, that would work well as a starter or side dish.

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